Chicken Cutlets with Tomato-Herb Pan Sauce
Tonight's dinner features chicken cutlets topped with a versatile tomato-herb sauce that can use just about any fresh herbs you have on hand. We round the dinner out with a fresh vegetable succotash!
- Lima beans, fresh or frozen (sub peas) - 2 cups
- Onions, red - 1/2, chopped
- Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
- Mint, fresh - 1/2 bunch
- Water - 3 Tbsp
- Butter, unsalted - 2 Tbsp
- Lemons - 1/2, juice
- Tomatoes, cherry - 1 pint, halved
- Garlic - 2 cloves, minced
- Basil leaves - 1/4 cup, minced
- Butter, unsalted - 3 Tbsp
- Paprika - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Chicken breasts, boneless and skinless - 1 lb
- Flour, all-purpose or whole wheat - 1/3 cup
- Defrost lima beans if using frozen.
- Onions/ Corn / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
- Make herb butter - Garlic / Basil - Prep as directed. Heat butter in the microwave just until softened and starting to melt. Combine butter with garlic, basil, paprika, salt and pepper. (Can be done up to 3 days ahead)
- Chicken breasts - Slice into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Mint - Finely chop.
- In a saucepan, combine lima beans, water and butter. Cover and cook over medium-high heat until lima beans are tender (~10 minutes for fresh and ~5 minutes for frozen). Remove the cover and continue cooking until excess water has cooked off. Add onions and corn and continue cooking, stirring occasionally, until corn is tender, ~3 minutes. Add mint and a squeeze of lemon. Season with salt and pepper. Set aside, covered.
- While the succotash is cooking, toss chicken in flour (in a mixing bowl or plastic bag). Heat a large skillet over medium-high heat. Add half the herb butter to the hot pan. Cook chicken until it's no longer pink or to 165F / 74C, ~4 minutes on each side (depending on thickness). Transfer to serving dish.
- Increase heat to high, and add add remaining herb butter and tomatoes to pan. Saute until tomatoes begin to blacken in spots, ~4 minutes. Enjoy chicken with tomatoes over top and succotash on the side!
The succotash wasn't that great. I think in the future, I would just buy pre-made frozen and use that. The tomato-herb pan sauce was amazing though.0 Helpful
My husband and I loved this entire meal. We'd avoided it, because it didn't sound great, but once again Cook Smarts surprised us with something we would never have cooked on our own.0 Helpful
Loved everything but the succotash0 Helpful
Loved the herb butter but flour made chicken a little slimy.0 Helpful
I decided that I didn't like this one way before I tried it because it took an eternity to get it on the table. It ended up being pretty good, but I will never make it again. The leftovers did not reheat well either.0 Helpful
Entire family of 4, including two kids, loved it!0 Helpful